what kate ate

what you’ll need

for the chicken marinade

• 2 lbs chicken breast
• 2 tbsp olive oil
• 2 chipotle Chile in adobo sauce, finely diced
• 3 tbsp lime juice
• 2 tbsp honey
• 1 tsp garlic powder
• 1 tsp cumin
• 2 tbsp cilantro, chopped
• s&p to taste

for the avocado corn salsa

• 1 cup corn (i used defrosted frozen corn)
• 1 avocado, diced
• 1 jalapeno, de-seeded, deveined, and finely diced
• 1 tbsp cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp cumin
• s&p to taste

for the rest of the bowl

• 1 cup dry rice, cooked
• 60g cotija cheese (or more, as your heart desires)

instructions

1. Add all the marinade ingredients to a freezer ziploc bag and squish that puppy around to mix. Add the chicken, and let marinate for 1-4 hours.
2. Cook the chicken as desired- usually I am a grill gal but today I threw them in the air fryer at 375°F for 20 mins- flipping them halfway- because I was too lazy to go outside.
3. While the chicken is cooking, prep the avocado corn salsa by combining all the salsa ingredients and stirring them up nicely.
4. Divide your rice, chicken, and salsa evenly among your 4 containers. Top with cotija and enjoy!!

macros (estimate) & notes